Recently a friend accidently grew a Butternut Pumpkin in her compost heap. She doesn’t cook, so very kindly gave me the pumpkin, which was big enough to have won a prize at an agricultural show.

1 Onion, finely diced

sliver of butter

1 kg butternut pumpkin

5 Cups chicken stock

1 Cup orange juice

1 tspn orange zest

1 Tblsn sugar

Cook the onion in the butter, then add all of the other ingredients. Bring the soup to a boil, then reduce to a simmer for about half an hour.

Either use a food processor or blender to make the mixture smooth (I used a hand held masher and He Who Eats All of Our Leftovers complained that the soup was too lumpy).

Re-heat the soup before serving.